On 4/15/2016 1:54 AM, dsi1 wrote:
> On Thursday, April 14, 2016 at 12:30:55 PM UTC-10, onglet wrote:
>> On 4/14/2016 2:32 PM, dsi1 wrote:
>>> On Thursday, April 14, 2016 at 5:59:34 AM UTC-10, onglet wrote:
>>>> Mmm hmm!
>>>>
>>>>
>>>> http://www.hungryhuy.com/vietnamese-...-curry-recipe/
>>>>
>>>> Vietnamese Chicken Curry Recipe (Cà Ri Gà)
>>>>
>>>> Print
>>>> Author: Hungry Huy
>>>> Ingredients
>>>> 2 lb chicken (any cut, chopped into large 2-3" pieces)
>>>> 1½ lb potatoes
>>>> ½ lb carrots
>>>> 1 medium-sized onion, finely chopped
>>>> 4 gloves garlic, finely chopped
>>>> 2 stalks lemongrass, cut into 5" pieces then split lengthwise, smashed
>>>> to expose more leaves
>>>> 3 bay leaves
>>>> ½ cup coconut milk
>>>> oil for frying
>>>> 2 tsp sugar
>>>> 2-3 cups chicken broth
>>>> 2-3 cups water
>>>> Marinade
>>>> 2 tsp salt
>>>> 2 tsp onion powder
>>>> 2 tbsp curry powder
>>>>
>>>> But what about using FRESH(er) curry ingredients instead of dried?
>>>>
>>>> Well, since you asked:
>>>>
>>>> https://theculinarychronicles.com/20...chicken-curry/
>>>>
>>>> Cà Ri Gà (Vietnamese Chicken Curry)
>>>> Serves 4-5
>>>>
>>>> Ingredients:
>>>>
>>>> 1 whole chicken (4-5lbs), broken down into 8 pieces
>>>> 4 tablespoons vegetable oil, divided
>>>> 2 tablespoons minced shallots
>>>> 2 tablespoons minced garlic, divided
>>>> 1 tablespoon finely minced lemongrass
>>>> 1 tablespoon finely minced fresh ginger
>>>> 1 teaspoon black pepper
>>>> 1 teaspoon sugar
>>>> 3 tablespoons fish sauce, divided (*more to taste)
>>>> 5 tablespoons Madras curry paste, divided
>>>> 1 cup diced white onions
>>>> 1 inch fresh garlic, sliced into thin matchsticks
>>>> 2 whole red Thai chilies, minced (*more to taste)
>>>> 1 13.5-ounce can unsweetened coconut milk
>>>> 3 cups chicken stock
>>>> 2 stalks lemongrass
>>>> 6-8 fresh kaffir lime leaves (2-3 bay leaves can be substituted if needed)
>>>> 1 pound peeled potatoes, washed and cut into large pieces
>>>> 3-4 medium sized peeled carrots, cut into 2-3 inch pieces
>>>> 1 cup fresh cilantro leaves
>>>> toasted baguettes
>>>>
>>>>
>>>>
>>>> Yeah, those'll work!
>>>
>>> Sounds fine with me, although I don't know the difference between a Vietnamese curry and Thai curry. I'm going to aim on making a Thai curry. If not tonight, then real soon.
>>>
>> The Thai version rely on either red or green curry paste, ftmp, and of
>> course coconut milk.
>>
>> They're all good!
>
> I didn't have time to make a curry so I made lemongrass chicken. Lemongrass, garlic, shallots, some lemon with peel, a couple of
> Hawaiian chili peppers. This was ground into a paste and used to marinate some cut up chicken thighs. I did something unusual -
> some sugar was caramelized and then water was added to make a liquid. This was added to the chicken after frying it at high
> temperature. It gives the chicken a very nice color. Too bad I didn't have any fish sauce. I'll have to pick up a bottle soon.
> Hoo boy - ono!
>


Wow, drool factor ensues...

Is there any chance you'd ever snap some pics and share them?

I'll ask you the same thing I did sf, what say you to making a curry
consomme broth - basically straining it down, then adding the thin
shaved beef for curried Pho?

Sound interesting?